Berry Tiramisu Cake Recipe

"I love traditional tiramisu," notes Diane Way of Harrisburg, Pennsylvania, "but my husband was never crazy about the coffee flavor. So I got a little creative, leaving out the mocha and adding fresh berries. The result was luscious!"

Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside.

Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Top with a third of the berries; drizzle with 1/4 cup berry syrup. Repeat layers twice, drizzling with remaining syrup. Refrigerate for at least 2 hours before serving.Yield: 12 servings.

Originally published as Berry Tiramisu Cake in Taste of Home
October/November 2003, p68

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"I didn't find the cake attractive so made enough filling to be able to spread around the sides of the cake, also. It was fantastic! We entertain a lot and every guest requested the recipe. Thanks for a super cake."

"This was by far the worst recipe I have ever used. There were far too many unnecessary steps that I had to alter as I went along. The cake was extremely crumbly and impossible to slice in halves, the whipped cream frosting tasted plainly of cream cheese since the recipe called for barely any sugar, and the berry juice you were told to refridgerate hardened after an hour so I had to heat it up all over again. I ended up making this into a trifle because it turned into such a disaster. The only positive thing I have to say is about this dessert is that the food itself was actually very good after I whipped things up a bit, but it wasn't nearly worth the trouble I was put through to get it that way."